Barbecue and wine aren't exactly the all-American pairing.

But when the two come together for three days before Fourth of July, they'll headline what organizers are calling the largest food and beverage event the Rogue Valley's yet seen. Dubbed "Battle of the Bones," the festival will host professional and amateur barbecue competitions and assemble the region's vintners, brewers and purveyors of all things edible at Medford's Eden Valley Orchards.

"It's a full palate, if you will," said Anne Root, Eden Valley's general manager.

Running from June 30 to July 2, Battle of the Bones is sanctioned by the Pacific Northwest Barbecue Association as a qualifying competition for the Jack Daniels World Championships in Lynchburg, Tenn. About 15 teams are slated to compete. Spectators can expect a show a la The Food Network, Root said.

"You can talk to 'em — tips and tricks," Root said.

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Career barbecuers, including Medford native Scott Knapp, owner of Smoke-N-Man Barbecue, and event organizer will ply their meaty meals throughout the weekend.

"I think barbecue brings people together," Knapp said. "It's something everybody does at one point or another, and it can be easily shared."

Local grillers can get in the action on Sunday. New grills and patio furniture are furniture are at grills and patio furniture are at stake along with the distinction of top backyard chef.

"There's a lot of people who have that great recipe — or think they do," Root said.

Amateur competitors bring their own grills and barbecuing supplies. Propane and electrical hookups are available on site. Cost to enter is $100, which includes a $50 refundable cleanup deposit.

But competitors don't have to worry about feeding the whole valley on their dime, Root said. Ribeye, tri-tip, pork ribs and chicken thighs are furnished by Ray's Food Place for a reduced price. Finished entries will be tasted only by judges to comply with county food handling regulations, Root said.

The event will kick off Friday with a nod to Eden Valley's history as the area's first commercial pear orchard. Professional barbecuers' overall score will include their tribute to the Rogue Valley's signature fruit. Entries could range from a pear dessert to dishes smoked over pear wood, Root said.

Live musical performances, kids' activities and a Saturday biker run benefitting local residents with developmental disabilities round out the schedule.

Friday admission ($15 for adults, $10 for kids) includes a concert performance by veteran Oregon bluesman Curtis Salgado. Available at the door, tickets for the all-day event cost $8 for adults and $5 for kids Saturday and Sunday.

For more information or to download barbecue competition rules and entry forms online, visit www.battleofthebones.com

Reach reporter Sarah Lemon at 776-4487, or e-mail slemon@mailtribune.com.

Smoke-N-Man's secrets

Local grill-meisters should take it from the pros: slow-cooking is best.

Scott Knapp, owner of Medford's Smoke-N-Man Barbecue, likes to smoke his pork ribs, beef brisket and turkey legs for about six hours at a temperature of 250 to 300 degrees. Halfway through, he wraps the meat in foil and returns it to the smoker until it reaches the desired tenderness.

"Aluminum foil is a barbecuer's best friend," Knapp says.

The method produces ribs so tender that Knapp can slice through the bones with a butter knife.

Ground mustard, Knapp said, is his secret ingredient. He coats each piece of meat with mustard powder to seal in juices and then bastes with Worcestershire or soy sauce to make a paste. Any seasonings of choice can then be added, he said.